Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce

Directions

1. 1.

   Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.

2. 2.

   Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)

3. 3.

   Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.

4. 4.

   Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.

5. 5.

   With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt and pepper.

6. 6.

   Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.